A dietary intervention study to assess the effect of consumption of fermented vegetables on the gut microbiome

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

DRKS

Registry ID

DRKS00014840

Enrollment

Registered

2019-01-25

Start date

2019-02-05

Completion date

Unknown

Last updated

2025-10-06

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy participants

Interventions

Group 1: Consumption of 150 g of non-pasteurized sauerkraut per day over a period of two weeks Group 2: Consumption 150 g of non-pasteurized fermented vegetables per day (one kind per day out of a var

Eligibility

Sex/Gender

Male

Age

18 Years to 65 Years

Inclusion criteria

Inclusion criteria: Healthy male participants aged 18-65 years, BMI of 19-25 kg/m2, non-smoker

Exclusion criteria

Exclusion criteria: Chronic diseases, intake of antibiotics or probiotics within two month before the start of the study, acute or chronic gastrointestinal diseases, severe diarrhea within two month before the start of the study, alcohol consumption of >2 standard drinks per day, dietary restrictions, planned changes of dietary habits within the study period.

Design outcomes

Primary

Measure	Time frame
Evaluation of the study protocol	—

Secondary

Measure	Time frame
Effects of fermented vegetables on the gut microbiome	—

Countries

Germany

Contacts

Public ContactSina Ullrich

Institut für Prävention und Tumorepidemiologie Universitätsklinikum Freiburg

sina.ullrich@uniklinik-freiburg.de+49 761 270-78030

Outcome results

None listed

Source: DRKS (via WHO ICTRP) · Data processed: Feb 12, 2026